First, soak wooden skewers in water for at least 20 minutes to prevent them from splintering while grilling the shrimp. I wrap them in a damp paper towel to quicken the process.
Next, prepare the basting oil. In a small bowl, combine olive oil, garlic, and smoked paprika. Stir until well mixed. This will infuse the shrimp with a lovely flavor.
Now, thread the shrimp onto the skewers, making a C-shape by piercing through both the top and bottom. Aim for four shrimp per skewer for even grilling.
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. This usually takes around eight to ten minutes.
While the pasta is cooking, chop the shallot, oregano, and basil finely. These fresh ingredients will elevate the sauce.
In a deep skillet over medium heat, warm up olive oil. Add the chopped shallot and sauté for about 3 to 5 minutes until they become translucent and fragrant.
Once the shallot is softened, add the canned tomatoes, chopped oregano, basil, Italian seasoning, minced garlic, red pepper flakes, and chili powder. Increase the heat to medium-high and cook for five minutes, stirring occasionally to meld the flavors together.
Next, pour in the heavy cream and allow the sauce to simmer for another 5 to 7 minutes. Stir frequently until the sauce reaches your desired thickness. Season with salt and pepper to taste.
Once the pasta is cooked, drain it and add it to the skillet. Toss gently to coat the pasta evenly with the sauce while keeping it warm over low heat. You may want to cover the skillet to maintain the heat.
Now it's time to grill the shrimp skewers. Preheat your grill and cook the skewers on high heat for about 90 seconds on each side. Be sure to baste them with the oil mixture right after placing them on the grill and again when flipping them over.
Finally, remove the grilled shrimp from the skewers using a fork. You can mix them into the pasta or serve them on top. Enjoy your Spicy Pasta with Grilled Shrimp immediately!
